Leek and Swiss Cheese Tart

This is also a Weight Watchers recipe, but it certainly doesn't taste like one! It's amazingly rich. The pie-crust looks a little wierd on paper, but is really yummy! You should give it a go.

Leek and Swiss Cheese Tart:

Ingredients:

Pastry:

160g plain flour
2 Tbsp butter
1/4 cup natural yoghurt (I like the european style)
1/3-1/2 cup water
10g plain flour, extra

Filling:

2 eggs, lightly beaten
1 cup evaporated low fat milk
3 tsp Dijon mustard
1 Tbsp fresh thyme, chopped
150g swish cheese, grated
4 leeks, washed well, trimmed and thinly sliced

Method:

1. To make the pastry, sift flour and add to a food processor with butter. Process for 30 seconds or until mixture is fine and crumbly. Add the yoghurt and enough water to bind the pastry. Kneed pastry lightly in the extra flour, wrap in plastic-wrap and place in the fridge for 30 mins.

2. Coat a medium pan with cooking spray and cook leeks until soft. Cool.

3. Preheat oven to 180*C. Roll out the pastry between 2 sheets of non-stick baking paper to fit a 28cm loose-based flan tin (baking paper may stick to one side - this is ok). Line tin with pastry, trim edges and line with sheet of baking paper (of already stuck to one side, don't add more baking paper).

4. Fill paper with uncooked rice and bake for 10mins (called "blind baking"). Discard paper and rice. Bake a further 10 mins.

5. To make the filling, combine eggs, evaporated milk, mustard, thyme and cheese. Add the leeks and pour mixture into the pastry shell. Bake for 40-45 mins or until set and golden on top.

Serves: 6

Rating: 4.5